Preparation

In a large Dutch oven, heat olive oil over medium heat, then cook the diced bacon until almost crisp. Remove to plate, leaving the bacon fat in the pot.Combine seasoned salt, pepper and flour in a large bowl. Add lamb and toss to coat.Add an additional tablespoon of olive oil, if needed, to the bacon fat, and brown the lamb on all sides. Add onion, mushrooms, garlic and wine.In a small mixing bowl, combine the tomato sauce, brown sugar, oregano and mustard; stir well. Pour over stew. Bring the liquid to a boil, reduce heat, cover and simmer for 1 1/2 hours.Add the cooked bacon, potatoes, carrots, cranberries and plums to the pot. Cover and simmer for 2 to 3 more hours, or until tender. Served on a bed of wild rice, you can win any battle with this hearty stew.Per serving: 597 calories (44 percent from fat), 29 grams total fat (11 grams saturated), 88 milligrams cholesterol, 52 grams carbohydrates, 29 grams protein, 582 milligrams sodium, 6 grams dietary fiber.Source: Lorin Cook, winner, Capitol Fare division

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